Gluten-Free Frikandel Snacks

Instructions

1. 1In a large bowl, combine the about 225 g ground chicken, about 113 g ground pork, 2 tbsp tapioca starch, 1/4 onion (finely chopped), 1/2 tsp garlic powder, 1/4 tsp nutmeg, 1/4 tsp white pepper, and 1/2 tsp salt.
2. 2Mix these ingredients together with your hands or a spoon until everything is evenly distributed and well combined. This should take about 1-2 minutes.
3. 3Shape the mixture into 2 to 4 long, thin sausages, similar in shape to a hot dog. Aim for them to be about 10.16-12.7 cm long and 2.54 cm thick.
4. 4Pour enough vegetable oil into a large, heavy-bottomed skillet to cover the bottom by about 0.635 cm. Heat the oil over medium heat until it shimmers, which is approximately 162.8°C (160°C).
5. 5Carefully place the shaped frikandels into the hot oil. Fry them for about 5 minutes per side, turning gently with tongs, until they are golden brown all over and cooked through. The internal temperature should reach 74°C.
6. 6Remove the cooked frikandels from the skillet and place them on a plate lined with paper towels to drain any excess oil. Let them rest for 1 minute.
7. 7Serve the hot frikandels immediately with curry ketchup and mayonnaise on the side for dipping.

Substitutions

Related Guides